Zucchini Bean Salad Recipe

Zucchini Bean Salad Recipe photo by Taste of Home

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A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.

This recipe is:

Quick

Diabetic Friendly

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Zucchini Bean Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups thinly sliced halved zucchini
1 medium green pepper, julienned
3 green onions, thinly sliced
3 tablespoons cider vinegar
2 tablespoons canola oil
3/4 teaspoon sugar
3/4 teaspoon seasoned salt
1/4 teaspoon pepper

Directions

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water.
In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 127 calories, 5 g fat (trace saturated fat), 0 cholesterol, 315 mg sodium, 17 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Zucchini Bean Salad in Taste of Home October/November 2007, p59